Enjoy flank steak fajitas, from our friends at Whole Foods


  • 1/2 cup lightly packed fresh cilantro leaves
  • 1/2 cup lightly packed fresh parsley leaves
  • 1/3 cup lightly packed fresh oregano leaves
  • 2 garlic cloves, chopped
  • 1 small red chile, chopped (remove seeds for a milder sauce)
  • 2 tablespoons extra-virgin olive oil
  • 2 mangoes, diced (about 2 cups), divided
  • 1 teaspoon coarse sea salt, divided
  • 1 (1 1/4-pound) flank steak
  • 8 corn tortillas, warmed


Place cilantro, parsley, oregano, garlic, chile, oil, half of the mango and 1/2 teaspoon of the salt in a blender; purée, stopping to scrape down the sides of the blender. Pour into a small bowl.

Sprinkle steak with the remaining 1/2 teaspoon salt. Grill or pan-sear over medium-high heat until steak is nicely browned and reaches the desired doneness, 5 to 6 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 10 minutes. Slice steak very thinly across the grain. Serve with chimichurri, remaining mango and tortillas for diners to roll their own fajitas.

Nutritional Info

Per Serving: Serving size: 2 fajitas, 430 calories (150 from fat), 17g total fat, 4g saturated fat, 90mg cholesterol, 590mg sodium, 37g carbohydrate (5g dietary fiber, 12g sugar), 35g protein